Nutritional Facts

Directions

In a large bowl, combine the first five ingredients. Combine the mayonnaise, sugar, vinegar and salt; mix well. Pour over pea mixture; toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in peanuts. Garnish with egg slices if desired.Yield: 50-55 servings (about 1/2 cup each).

Originally published as Pickle Pea Salad in Taste of Home
June/July 2001, p50